FoodNetArchive

The Blue grass cook book

1904

Page 43 · 8 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cut fresh tomatoes in thick slices. Fry ^ hour in little butter and take out of frying-pan. Stir into what is left in frying-pan 1 teaspoon of flour moistened in milk. Add a little milk. When con- sistency of cream sauce, pour over tomatoes. SCALLOPED TOMATOES Peel and shce the tomatoes. Grate bread-crumbs on them and season highly with sugar, butter, cayenne pepper, and salt. Alternate the layers of tomatoes and bread-crumbs✪ Baked Tomatoes and bake in a dish for 2 hours. 149 Salads CAULIFLOWER SALAD Cook the cauliflower in boiling water till tender. Drop in cold water. Pull it apart and dry with a cloth. Serve with mayonnaise or French dressing. CELERY SALAD Cut crisp celery into short lengths and put on ice. When ready to serve, mix through it either mayonnaise or French dressing made of 2 table- spoons olive oil and 1 of vinegar, and salt and pep- per to taste. CHICKEN SALAD (No. 1) Take young chickens and boil till tender. Re- move them, and when cool cut into 1 inch pieces. To 1 pint of meat add f pint of celery. Season highly with pepper and salt. Mix the celery and 151 THE BLUE GRASS COOK BOOK meat lightly and put on ice. Just before serving mix a good mayonnaise lightly tlirough it. Serve on crisp lettuce leaves with a spoon of mayonnaise on each leaf. CHICKEN SALAD (No. J8) E. D. P. 1 well-boiled chicken, 2 teacupfuls of celery cut in dice, 2 teacupfuls of cream, 1 tablespoonful of mixed mustard, S, heaping tablespoon fuls of butter. Vinegar, salt, and cayenne pepper to the taste, The yolks of 4 eggs. Put the cream into a saucepan, and when it comes to a boil stir in the butter, vinegar, salt, and cay- enne pepper, lastly the well-beaten eggs; stir well until it becomes like thick boiled custard ; then take it off the fire; put the saucepan in cold water and stir until it cools, so as to keep it from cur- dling; take off the skin and fat of the chicken, cut it in dice, and with the celery mix carefully with the dressing. 152 SALADS COLD SLAW (No. 1) Take off the outer leaves and split the head of a cabbage and cut on a slaw-cutter or with a sharp knife into fine shreds and put on ice. Serve with French dressing or mayonnaise✪ Cold Slaw (No. 1). COLD SLAW (No. 2) Prepare as for any slaw, and pour over it a dressing made of ^ pint vinegar, 2 eggs beaten well with 1 teaspoon of made mustard, ^ teaspoon pepper, 1 teaspoon salt, 1 teaspoon sugar. When the vinegar boils, add ingredients and cook till thick. Slice 5 hard-boiled eggs✪ Cold Slaw (No. 2) and put on top. Pour dressing over and serve at once. EGG SALAD Take any number of hard-boiled eggs and re- move the shells and cut in halves. Remove care- fully the yellows and make a dressing of them with chopped ham, pepper, and salt, made mustard, 153 THE BLUE GRASS COOK BOOK butter, and a little cream✪ Egg Salad. Mix well and fill the whites. Put on ice till ready to serve. Serve on let- tuce leaves with French dressing or mayonnaise. FRUIT SALAD (No. 1) Equal parts of fruit, Malaga grapes, celery, oranges, and nuts. Dressing of sugar, lemon juice, oil, and vinegar. Just before using, mix with whipped cream✪ Fruit Salad (No. 1). FRUIT SALAD (No. 2) Mrs. James E. Clay 1^ pints cut celery, f pint cut pineapple, ^ pint shelled pecans. Use mayonnaise or French dressing with sugar and red pepper in it✪ Fruit Salad (No. 2). FRUIT SALAD (No. 3) ✪ Fruit Salad (No. 3)